Ginger Red Bean Popsicles – plus a Giveaway!

Ginger Red Bean Popsicles – plus a Giveaway!

Giveaway is now closed  I’ve been drooling through Kathy Hester’s newest book, The Great Vegan Bean Book, for over a month now since it’s release and I can’t stop contemplating which recipe to try out next.  I’ve already made the wonderfully spicy Sloppy Buffalo Beans.  Twice actually.  That burger is so quick and simple to make up on a busy night.  I love it!  But today, I’m sharing the sweeter side of beans.  Ginger Red Bean Popsicles.  They are uniquely flavored for a dessert, especially a popsicle.  Leave it to Kathy to come up with unusual flavors and bean recipes.  The Bean paste is simple to cook up and stores well in the fridge or freezer so you can make up some of these pops in a flash.  In minutes really once you have the paste made.  Just a few simple ingredients to have on hand and you’ve got a lovely simple pallet cleanser after lunch, dinner, heck I’ve had two of them for breakfast already today.  Really fun getting your protein in each day from such a delicious frozen treat. You can see many more recipes from Kathy’s book on her website Healthy Slow Cooking as well. Kathy’s new…

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Virtual Vegan Potluck Mushroom Stroganoff with Zucchini Ribbons

Virtual Vegan Potluck Mushroom Stroganoff with Zucchini Ribbons

I’m so proud to be part of this project and it’s a fun way to meet so many other healthy food bloggers. Today’s special event deserves an extra special recipe:  Vegan Mushroom Stroganoff with beautiful Zucchini Ribbons! This dish is light, flavorful, nutritious and filling.  The flavor combination of dill and savory mushrooms make a perfect blend and mimic the classic tastes of Beef Stroganoff. And the pepper gives it a punch that wakes up the veggies, then diced pickles surprise your taste buds with a subtle sour background. All without a drop of dairy.  The pickles and dill give you the sour cream taste usually associated with Beef Stroganoff and the mushrooms simulate sliced beef. Mushroom Stroganoff with Zucchini Ribbons Ingredients: Serves 2 -4 1 Cup of Baby Bella Mushrooms, stems removed,  cleaned and sliced thick 2 Cups of White Button Mushrooms sliced thick. 1/2 Cup Water or Unsweetened Non Dairy Milk 3 Tbs. Earth Balance Vegetable Spread 2 Tbs. Olive Oil 1 Cup of sliced Dill Pickles + 1/3 Cup of Pickle juice from the jar 1/2  to 1 Tbs. Black Pepper  (to taste) 1 tsp. Sea Salt 1 Tbs. dried Dill divided 2 Vegetable Bullion Cubes 1/4…

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